Wednesday, March 2, 2016

Sweet Corn Fritters with Chopped Strawberries & Pineapples

If you are looking for the ultimate Spring dessert to wow your guest this is it. You can have it all ready ahead of time and just fry the sweet corn fritters and serve. I know it sounds like an odd combo, but trust me you’ll want to make this dish at some point!

Stir in remaining corn and coconut milk, mixing until a batter forms. You want it to be similar to pancake batter, so if a bit more coconut milk is needed, add it!

Add oil to a medium-sized saucepan until it is 3-4 inches deep. Heat the oil to 350 degrees F, then spoon 2-3 fritters worth of batter (I used an ice cream scoop) into the oil. Fry for 1-2 minutes, then lightly flip with fry a few more minutes until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter.

Serve with whipped cream, strawberries and pineapple, and a drizzle of tequila syrup.

Jalapeno Whipped Cream

1 cup heavy cream

2 jalapenos (1 seeded, 1 not), cut in half

1 tablespoon powdered sugar

The night before, add heavy cream and jalapenos to a bowl, muddle with a muddler or something like a fork, and let soak until you’re ready to serve.

Before serving the fritters, strain cream through a fine mesh strainer to remove any seeds and add it to the bowl of your electric mixer. Beat cream on medium-high speed until peaks form, then add in sugar and beat until thicken. Keep cold in the fridge until ready to serve.

Brown Sugar Tequila Syrup

3/4 cup loosely packed brown sugar

1/2 cup tequila

1/4 cup water

Combine all ingredients in a small saucepan and bring to a boil.

Let boil for 1-2 minutes, then reduce to a simmer and stir until somewhat syrupy, about 5 minutes. Remove from heat and let sit at room temperature – syrup will thicken more here.